Boker Knifestyle | EN Edition 2018 / 2019

22 BOKER DAMASCUS OLIVE & DAMASCUS BLACK
BOKER DAMASCUS OLIVE & BLACK
With the successful cutlery series Boker
Damascus Black and Boker Damascus
Olive, we present kitchen knives with a
stunning look and feel, and above-average
performance. The best of two worlds:
A traditional Japanese chef’s knife -
handmade in Solingen, Germany.
Not only do many top chefs swear by
Japanese kitchen knives - they are also
becoming increasingly popular with
ambitious home cooks. The merits of
a knife with Japanese handles and the
traditional construction of a blade with
stainless steel ferrule are obvious, because
delicate foods can be cut and cooked very
gently.
When chopping herbs, for example, the
very fine cut leaves hardly any essential
oils. Flavors are not lost, and the unwanted
tears when chopping onions can also be
avoided. The perceived sharpness when
cutting is breathtaking, and makes cooking
an experience.
The secret of the unusual sharpness lies
in the material and its processing. The
blade consists of 37 layers of Damascus
steel. The premium blade steel VG-10,
made in Japan, is used for the core, and is
characterized by a high degree of hardness,
toughness and a homogeneous crystalline
structure.
In a direct comparison of the cutting
performance with a product of an
established Solingen kitchen knife
manufacturer according to DIN EN ISO
8442-5, the series Boker Damascus Olive
and Boker Damascus Black are not only
superior in the proverbial sense - the cutting
performance of our knives is more than
68% higher than that of the competitor’s
product in the representative DIN test.
In addition, the series Boker Damascus
Olive and Boker Damascus Black convince
by an initial sharpness that is far superior,
making frequent re-sharpening a thing of
the past.
PAPER CUT DEPTH (MM)
CUTTING EDGE COMPARISON ACCORDING TO DIN EN ISO 8442-5
ESTABLISHED SOLINGEN
KITCHEN KNIFE MANUFACTURER
BOKER DAMASCUS BLACK / OLIVE
TOTAL ADDED DEPTH OF CUT (MM)